If jr. József Balog have looked down to Gyula now, he would sit back satisfied, while he would murmur under his moustache: „Well, well, the success of Gyulai Sausage is slowly for 150 years unbroken! Who would have thought, that my golden medal, which I won in 1910 in Brussels, my successors will win repeatedly? Moreover in Brussels again?!”
In the 18th and 19th centuries the Gyulai Winter Fair had rised among Europe’s most biggest fairs. These events had made the life in Gyula pretty hot, boosting the manufacturing industry.
According to some sources the pork fuss to the market had added up to 20-30 thousand porks, other sources write about – and it is a big number! – 100-120 thousand porks, that had been driven on leg to Gyula. During driving the leg of animals could have been injured, and so they must have been cut down, that their meat can be saved. This way developed a demand that a public slaughterhouse must be build up in the town, and in 1868 it had been done so. In the end of 19th century the Gyulai Sausage was produced in full swing, and a lot of butchers offered their merchandise. Among them emerged jr. József Balog, who made Gyulai across Europe well-known, and won a golden metal with his sausage in 1910 at Brussels World Fair.
Period of boosting
András Stéberl worked as an assistant at jr. Balog. After he had learned the knacks of sausage producing, he connected it with the experiences gained abroad, and started the industrial production of Gyulai Sausage and other meat products. He mechanized some phases of work, which were earlier done by hand. After some years he exported the Gyulai sausage products to several continents. His financial situation allowed him to make developments, and he founded a new, modern plant with incense, cold store and depositories. Fortunately the success did not stay away, and the Master won a Gold Diploma with his „small pairs of Gyulai sausage” at Brussels World’s Fair in 1935. Pigs bred on his feedlot were processed in a new, bigger factory from 1938. The product range had significantly expanded, which covered all segments of meat processing. Besides thin and thick sausages, winter sausage, sausage in pairs, bacon and ham there were meat and ham products, and also canned products delivered out of the factory’s warehouse.
After socialization of Stéberl Meat Plant the sausage factory continued to operate as Gyula Meat Industry on a seasonal basis. The complex large plant, the Gyulai Meat Plant started its operation in 1978. It was firstly realized in the industry that a processing plant was installed next to a slaugherhouse. The new, modern facility made it possible to bring to the market new types of product besides dry sausages. At the end of 1970’s there were 2300 persons employed at the Gyulai Meat Plant. At 80’s 2/3 of the products were exported, which meant financial stability for the company, and made it possible to make developments. This was the time when Gyulai Liver Paste was born. The production of 21st century was characterized by new challanges, new difficulties, new markets and new products. Due to work of Gyulahús Ltd. the situation of Gyula meat industry has been stabilized by 2013. Production of dried sausages takes place in the original plant with the usage of traditional technologies. During product development it is a priority that our products can be fitted to the menu of those who suffers with food allergy.
Gyulai Butcher Museum
More than 100 years old but still working slicer, icebox that weights more than 100 kilograms, quintals, trough, ringa, cutter - just a few devices to mention among the objects exhibited in the museum. Photos from the turn of the century and from the golden age of 1970’s and 80’, laboratory devices, knives, hatchets give an insight for us to the history of the past one and a half century. Full of interesting tools that can be still found on domestic pig slaughters.
The building, where the museum can be found, is situated on the territory of the public slaughterhouse built in 1868 (Address: Gyula, Kétegyházi út 3/1.). The professional guided tours tell interesting stories about meat industry in Gyula, to whom these three centuries can be thanked for, how the meat was processed to sausage when there were no machineries yet.
The Traditions Association of Butchers of Gyula regards as a labor of love the past of „Gyulai”, commemorates our ancestors on several events and pig slaughter presentation, thus perpetuating the reputation of worthily famous Gyulai.
What is the difference between Gyulai and Csabai Sausages?This question is often asked at home and abroad as well…
The first most conspicuous difference is that Gyulai Sausage is paired, filled into pig’s small intestine and 30-35 mm diameter thick at its matured state, while the Csabai is filled into pork’s intestine, which diameter is 40-50 mm, but in some cases 60 and its thickness is not even.
The other significant difference lies in seasoning. Gyulai is seasoned mainly with black pepper, the Csabai only with cumin. Both of them are paprika sausages, but Csabai is always spicy, Gyulai is slightly spicy due to black pepper.
Nowadays Csabai Sausage is manufactured by butchers and butcher dynasties, Gyulai Sausage produced on an industrical scale since the times of András Stéberl. Those who visit County of Békés, can not go home without tasting these two Hungaricums!
- Gyulai Sausage (2001)
- Mangalica product line (2003)
- Gyulai Pork Liver Paste (2010)
- „Hell” Salami (2011)
- Mályvádi ham (2011)
- Gyulai „Small Pairs” Sausage (2013)
- Gyulai-Royal Deer product line (2014)
- Gyulai Salami and Homemade-style product line – thin and thick sausage (2015)
In 2015 Gyulahús Ltd. has also got Economy Award for Excellence Hungarian Quality Product Award. The Gyulai Brand has gained the titles of HungarianBrands, SuperBrands and Business Superbrands.